Red potato salad with crispy salami and grainy mustard dressing

Can I tell you a story that has very little to do with this recipe and very much to do with the kindness of strangers? I was going through a bit of a rough spell when I headed out to my local grocery store to pick up the week’s necessities. On my stop at the deli counter, I requested, with a hopeful smile, a few thick slices of salami for this recipe. The man who took my order had a few questions: “This thick?” he asked, holding up the first circle of salami. “Yes, that’s perfect!” I said with another smile. He continued slicing and then started to pack up my order, taking a little longer than usual, I noticed. But I was in no rush. When he returned to the counter where I stood, he handed me two deli bags: one with chopped turkey and one with a few slices of Muenster cheese (one of my favorites!). A yellow “paid” sticker was attached to the front of each bag. “What’s this?” I asked him. “They’re for you,” he said, passing me the bag of salami. “Thanks for smiling,” he said. “Keep it up.” And I did.

In a 3- to 4-quart saucepan combine the potatoes, 3 tablespoons cider vinegar, and 1 tablespoon salt. Add water (about 4 cups) to cover the potatoes. Bring to a boil over medium heat. Reduce the heat and simmer, uncovered, for 15 to 20 minutes, just until potatoes are tender when gently pierced with a fork. Drain well. Let stand for 2 to 3 minutes before adding dressing.

Meanwhile, cook the salami in a pan over medium heat until the edges brown, 3 or 4 minutes. Set aside.

To make the dressing, whisk together the mustard, 3 tablespoons vinegar, sugar and 1/2 teaspoon salt. In a steady stream, whisk in the oil until well blended.

Transfer the potatoes to a mixing bowl. Add the dressing all at once. Mix gently to avoid breaking the potatoes. Gently mix in the salami. Season with a generous pinch of kosher salt and a few grinds of black pepper. Add parsley and green onions. Serve warm or at room temperature.